Ahhhh! It’s back to school time! As much as I love summer vacation I really needed to get myself back on a schedule. We had such a fantastic summer visiting our family and friends in Pennsylvania. We did so many fun things and of course went my favorite place on earth, the beach! I hope you all had as great as a summer as I did!
Now it’s back to packing lunches and trying to get quick healthy dinners on the table before running out the door again to get to the gym and after school activities.
This recipe is so easy! It can be prepared ahead of time and reheated. I also made a chicken strip version of this recipe and used the marinara as a dipping sauce for the kiddo. Simply serve this with a side of veggies and… Viola! Dinner is served!
- 1 cup quinoa
- 1 tablespoon Italian seasonings
- 1 pound chicken breasts, sliced thin
- Salt and pepper to taste
- 1/2 cup flour
- 2 large eggs, beaten
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan, shredded or grated
- 1 1/2 cups marinara sauce, or more if you like it saucy
- 1/4 cup fresh basil leaves, chopped or chiffonade (optional)
- Preheat ove to 400 degrees. Lightly spray a baking sheet with cooking spray and set aside.
- In a large sauce pan cook quinoa according to package directions. Stir in Italian seasoning.
- Season chicken with salt and pepper.
- Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa, pressing to coat.
- Place chicken onto baking sheet and bake for about 20-25 minutes, or until golden brown. Top with cheeses and marinara and bake until cheeses have melted, about 5 minutes.
- Top with fresh basil leaves